Classic Enchiladas Potosinas
Enchiladas potosinas are a quintessential dish born in San Luis Potosí and their unique flavor will take you to cloud nine in a sec! These classic enchiladas potosinas feature handmade tortillas spiced up with ancho chiles and stuffed with drool-worthy queso fresco that will forever turn you into a Mexican cuisine lover. Nothing will ever beat the flavor of deep-fried enchiladas potosinas!
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Ingredients
6
Portions
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Preparation
30 mins
0 mins
Easy
- Seed, char, and rehydrate ancho chiles in hot water for 25 minutes.
- Transfer ancho chiles to a food processor, add ½ cup of chile soaking water and grind to a purée.
- In a small-sized skillet, melt butter and add onion. Fry onion until golden brown.
- Remove from heat. Transfer onion to a bowl, add queso fresco and mix. Add a tablespoon of ancho chile purée and mix thoroughly.
- In a bowl, place masa dough. Add remaining ancho chile purée and salt.
- Knead for 5 minutes until completely incorporated. Cover bowl with a wet cheesecloth and let rise for 20 minutes.
- Form masa dough balls. In a tortilla press, place masa dough balls between two butcher papers and press to form the tortillas. Place a bit of queso fresco mixture in the center of each tortilla and fold in half. Seal the enchiladas by pressing the edges with your fingers.
- Repeat until all the ingredients are used up.
- On a griddle, cook enchiladas for 2 or 3 minutes on each side until they turn color and are cooked through.
- In a skillet, pour vegetable oil until it is 0.3-inch full. Dip 2 or 3 enchiladas into vegetable oil and fry for 3 to 4 minutes.
- Drain enchiladas on a paper towel-lined plate.
- Serve classic enchiladas potosinas with cream and beans.
Nutritional information
* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.